Meatballs crudiste eggplant and apples on a bed of cabbage cream
21 recipes
Asian soup with turmeric and coconut milk
ingredients
servings
4
Carrots
5 unit
Apples
2 unit
Champignon mushrooms
200 grams
Canned coconut milk
1 glass
Dry tomatoes
5 unit
Leeks
1 unit
Chives
10 grams
Turmeric
1 teaspoon
Shallots
1 unit
Almonds
5 unit
Piccadilly tomatoes
200 grams
Poppy seeds
to taste
White pepper
to taste
Pink salt
to taste
Extra virgin olive oil
1 spoon
Parsley
1 sprig
soups from Italy
Asian soup with turmeric and coconut milk
Asian soup with turmeric and coconut milk
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A hearty soup with a delicate flavor, but with that spicy and distinctive aftertaste. A short, flat, out of the ordinary and a must try.
preparation
step 1
First, fry in a pan with a drizzle of extra virgin olive oil, shallots, half leek and onion grass basket with the turmeric powder.
step 2
add you then the carrots cut into thin slices with a mandolin, a peeled apple and diced and previously warmed coconut milk.
step 3
Cover and simmer for about a 15in minutes, until the carrots will not be very soft.
step 4
Into another pan fry with a wire dolio barks half of leek and onion grass basket.
step 5
Add you then the mushrooms sliced and diced apple. Cook and season with turmeric, parsley, salt and pepper pink optionally I lho used.
step 6
Now put in the mixer your dried tomatoes, cherry tomatoes, plenty of parsley, almonds, poppy seeds and mix everything.
step 7
Add the sauce obtained at your carrots and coconut milk, let all cook for a minute, and finally past all the blender until a smooth creamy.
step 8
Then add your mushrooms and apples that will be left in pieces in your soup. Adjust to taste with salt / spices / oil and garnish with chives and fresh tomatoes.
